Description
Delightful thumbprint cookies with a buttery texture and a burst of fruit flavor.
Ingredients
- 1 cup (226 g) unsalted butter, softened to room temperature
- ⅓ cup (70 g) sugar
- ⅓ cup (70 g) light brown sugar, tightly packed
- 1 large egg yolk
- ¾ teaspoon vanilla extract
- 2 ¼ cup (280 g) all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ cup sugar for rolling (optional)
- ⅓ cup (105 g) jam or preserves, flavor of your choice (raspberry recommended)
Instructions
- Prepare the Butter: Beat softened unsalted butter until creamy.
- Add the Sugars: Add white and light brown sugars; beat until well combined.
- Mix in Egg and Vanilla: Add the egg yolk and vanilla extract; mix well.
- Combine Dry Ingredients: Whisk together flour, cornstarch, and salt in a separate bowl.
- Mix Wet and Dry Ingredients: Gradually add flour mixture to wet ingredients until fully combined.
- Shape the Dough: Scoop and roll tablespoon-sized portions into smooth balls.
- Roll in Sugar (Optional): Roll each ball in granulated sugar if desired.
- Create Indents: Press an indent into each ball for the jam.
- Chill the Cookies: Freeze cookie dough balls for 30 minutes.
- Preheat the Oven: Preheat oven to 375°F (190°C).
- Fill with Jam: Spoon warmed jam into each indent.
- Bake: Bake for 11 minutes or until edges are golden brown.
- Cool: Allow cookies to cool before removing from the baking sheet.
Notes
Experiment with different jam flavors for a unique twist. Ensure butter is softened for the best texture.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American